There’s a heat wave a’coming in the UK and I’m stocking the freezer with various frozen snacks for the occasion. In true Brit style we are planning on making the most of the sunshine - BBQing all our meals, drinking copious amounts of gin and most likely complaining that it’s too hot.
We have friends coming at the weekend, one of whom is vegan so I thought I’d take the opportunity to whip up a batch of these coconut and almond butter ice ‘creams’. I originally wrote the recipe for a job with Livia’s and they are a great vegan and refined sugar free alternative to ice cream and super easy to make. The almond butter goes a very pleasing chewy texture once frozen and works brilliantly with the creamy coconut base.
If you don’t have a popsicle mould you could layer it in the same way in a loaf tin or Tupperware and serve it in scoops instead.
Coconut + Almond Butter Ice’creams’
1 400ml Can coconut milk 1 tsp Vanilla bean paste 125ml Maple syrup 100g Almond butter
To decorate (optional)
75g dark chocolate
1 Digestive biscuit
You will need a popsicle mould and 8 sticks
Whisk together the coconut milk, vanilla and 60ml of maple syrup.
Pour the mixture into the popsicle moulds to a quarter full and freeze for 20 mins.
Mix the remaining 65g of maple syrup with the almond butter and spoon into the
moulds on top of the coconut layer. Reserve half of the almond butter mixture for the
Pour a little more coconut mixture in so they are 2/3 full and place back in the freezer
for another 20 mins.
Repeat the process again, layering the almond butter first and finishing with the
coconut, until the moulds are full.
Insert your popsicle sticks and freeze for a minimum of 4 hours, preferably overnight.
To decorate (optional);
Melt the dark chocolate and blitz or bash the biscuit to a coarse crumb.
Remove the popsicles from their moulds, drizzle with the dark chocolate and sprinkle
over the cookie crumb.